This Sweet and Sour Lemon Yogurt Mousse is a light, no-bake dessert made with thick Greek yogurt, fresh lemon juice, lemon zest, powdered sugar, and whipped cream folded together into a fluffy, tangy mousse.
It takes about 10 minutes to put together and needs just one hour in the fridge to firm up.
You can make it for a dinner party, a weekend treat, a healthy snack, or dessert for kids, or just when you want something that uses up the lemons sitting in your fruit bowl.
Serve it in individual glasses or small bowls (it looks great without much effort). I usually pair it with The Easiest Chocolate Mousse when I’m setting out a small dessert spread.
If you’re into easy no-bake desserts, these are worth bookmarking:
- The Easiest Chocolate Mousse You Will Ever Make (2 Ingredients)
- Individual Dessert Cups/Shooters – No Bake Dessert Cups
- 14 Mediterranean Diet Desserts
- Chocolate Peanut Butter Cups
Ingredients You’ll Need
Full-fat Greek yogurt makes a real difference here. Low-fat versions have more water content and will make the mousse thinner. Everything else is fairly flexible once you have the base sorted.
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Ingredients
2 cups full-fat Greek yogurt
1 cup heavy whipping cream (cold)
1/3 cup powdered sugar, plus more to taste
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Pinch of salt
Lemon slices or extra zest for garnish (optional)
Directions
- Make sure the heavy cream is very cold before you start. Pour it into a large bowl and whip with a hand mixer on medium-high until stiff peaks form, about 3 to 4 minutes.
If your kitchen is warm, put the bowl and beaters in the freezer for 10 minutes first.
Set the whipped cream aside while you make the yogurt base. - In a separate bowl, combine the Greek yogurt, powdered sugar, lemon juice, lemon zest, vanilla, and salt.
Stir until smooth and fully combined. Taste it here. The mixture should be noticeably tart and sweet at the same time.
Adjust sugar or lemon juice to your preference before folding in the cream, since the flavor mellows slightly after chilling. - Using a rubber spatula, gently fold the whipped cream into the yogurt mixture in three additions.
Don’t stir aggressively. Use a slow, scooping motion from the bottom of the bowl up and over. You want to keep as much air in the cream as possible.
Keep folding until just combined with no visible white streaks. This is what gives the mousse its light texture, so it’s worth being patient here. - Spoon the mousse into 6 individual serving glasses or small bowls. Smooth the tops if you want a clean look, or leave them textured.
Cover each glass with plastic wrap, pressing it lightly against the surface of the mousse.
Refrigerate for at least 1 hour before serving, or up to 4 hours. Beyond that, the cream starts to weep and the texture softens. - Just before serving, add a thin lemon slice on the rim of each glass or a pinch of fresh zest on top.
Serve straight from the fridge.
- Serve u0026 Enjoy! Serve cold straight from the fridge and enjoy.
Important Recipe Notes
- Use full-fat Greek yogurt. Low-fat versions have more water content and make the mousse runnier. Full-fat gives you a thicker, creamier result that holds its shape well.
- Taste before chilling. The lemon flavor mellows slightly as the mousse sits. Make it a little more tart than you think you want before refrigerating.
- Keep the cream cold. Cold cream whips faster and holds stiff peaks better. If your kitchen runs warm, chill the mixing bowl and beaters in the freezer for 10 minutes before whipping.
- Adjust lemon freely. More juice for more tartness, more sugar for more sweetness. Start with the listed amounts and tweak after tasting the yogurt base.
- Best within 4 hours. The mousse is at its lightest and fluffiest within 4 to 5 hours of chilling. After that, the whipped cream starts to weep slightly and the texture softens. Still tastes good, just not as airy.
- No gelatin needed. The combination of Greek yogurt and whipped cream holds together well without any stabilizers. One hour of chilling is enough to set it firmly.
How to Serve, Store & Customize This Recipe
Serving:
Serve in individual glasses or small bowls, straight from the fridge. A thin slice of lemon on the rim or a small pinch of zest on top is all the garnish you need.
Storing:
Cover each glass tightly with plastic wrap and refrigerate for up to 4 hours for the best texture. Overnight is possible, but the mousse softens and the cream starts to weep by morning. This dessert doesn’t freeze well.
Customizing:
Swap lemon for lime or orange juice and zest for a different citrus profile. Use a tablespoon of honey instead of powdered sugar for a slightly floral sweetness.
Swirl in a teaspoon of lemon curd just before serving for extra tartness.
For dairy-free, coconut yogurt and coconut whipped cream work well (the flavor will be less tangy but still good).
Sweet and Sour Lemon Yogurt Mousse
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
2 cups full-fat Greek yogurt
1 cup heavy whipping cream (cold)
1/3 cup powdered sugar, plus more to taste
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Pinch of salt
Lemon slices or extra zest for garnish (optional)
Directions
- Whip the cold heavy cream to stiff peaks using a hand mixer on medium-high, about 3 to 4 minutes. Set aside.
- Stir together Greek yogurt, powdered sugar, lemon juice, lemon zest, vanilla, and salt until smooth. Taste and adjust sweetness or tartness.
- Gently fold the whipped cream into the yogurt mixture in three additions, using a spatula and a slow scooping motion to preserve the air.
- Spoon into 6 serving glasses, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
- Garnish with lemon zest or a slice of lemon and serve cold.
- Serve cold and enjoy!
